Friday, October 12

savory zucchini fritters




My kitchen is a little less busy baking these days and mostly a space for experimentation. The biggest challenge taking grain out of the kitchen for me has been getting consistency right while leaving taste superior. I refuse to eat something that lacks in delight to eat, especially for the kiddos. The less obvious it is that we may eat a little different the better. When people feel like they are going "without" or eating for health even though the food tastes like cardboard is not how I want to live or eat. Sitting down with Family and Friends and sometimes alone to share a meal should stimulate the mind and body. I'm finally starting to realize how we feel while we eat is actually part of the equation. Inspired by Kinfolk Magazine, I dream of future small gatherings of healthful and delightful dishes to share with those important to us. The newest volume 5 just came in the mail and even featured some NorCal love.


INGREDIENTS
  • 2 zucchinis
  • 2 eggs
  • 1/2 cup almond meal
  • 1 tsp cumin
  • 1/2 tbsp mint, chopped
  • Salt and pepper
  • 2 tsp olive oil
INSTRUCTIONS
  1. Grate the zucchini and squeeze out any excess moisture
  2. Combine the zucchini, eggs, almond meal, cumin, mint salt and pepper in a bowl and mix together
  3. In a pan heat the olive oil over medium heat
  4. Scoop the batter into the pan and shape into round flat pancakes
  5. Cook for a couple minutes on each side and serve
Preparation time: 10 minutes | Cook time: 5 minutes | Number of Servings: 6 fritters

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